Mom's Best Recipes
Recipe

Fresh Cake Recipe: Sweet and Simple

A tender vanilla cake with bright lemon and berries, topped with fluffy whipped cream. Easy, unfussy, and perfect for weeknights or birthdays.

Author By Matt Campbell
4.8
A single slice of vanilla cake topped with whipped cream and fresh berries on a white plate near a sunlit kitchen window
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This is my go-to fresh cake when I want something sweet that still feels light. Think soft vanilla crumb, a little lemon sparkle, and juicy berries that basically do the decorating for you. It is the kind of cake you can pull off on a random Tuesday, but it also shows up like it was invited to the party.

No fancy layers required. No mile-high frosting stress. Just a simple sheet-cake-style bake, a cloud of whipped cream, and whatever fruit looks best at the store. Taste as you go, keep it relaxed, and let the fresh toppings carry the vibe.

A hand whisk whipping vanilla whipped cream in a stainless steel bowl on a kitchen counter with a carton of cream nearby

Why It Works

  • Soft, tender crumb: Using room-temperature butter and not overmixing keeps the cake plush instead of tough.
  • Bright, fresh flavor: Lemon zest wakes up the vanilla and makes the whole thing taste bakery-level without extra work.
  • Low drama finishing: Whipped cream and fresh fruit look gorgeous even if you are not a frosting person.
  • Flexible: Swap berries for sliced peaches, mango, or citrus. The base cake plays nice with basically everything.

Pairs Well With

Storage Tips

How to Store Fresh Cake

Best move: store the cake and toppings separately when you can. Whipped cream and berries will weep over time, which is not a crime, but it does soften the top.

Room temperature (1 to 2 days)

  • Store unfrosted cake tightly wrapped or in an airtight container.
  • Keep it cool and out of direct sunlight.

Refrigerator (up to 4 days)

  • Store assembled cake covered in the fridge. Expect the whipped cream to lose a little volume by day 2.
  • For the best texture, let a slice sit at room temp for 15 minutes before eating.

Freezer (up to 2 months)

  • Freeze unfrosted cake. Wrap in plastic wrap, then foil.
  • Thaw overnight in the fridge or for a few hours at room temp, then top fresh.

Common Questions

Common Questions

Can I make this cake without berries?

Absolutely. Top it with sliced peaches, bananas, or even just powdered sugar. If you want more punch without fruit, add an extra 1 teaspoon lemon zest to the batter.

Do I have to use buttermilk?

Buttermilk gives a tender crumb and a slight tang. If you do not have it, add 1 tablespoon lemon juice or white vinegar to a liquid measuring cup, then fill with milk to the 1-cup line. Let it sit 5 minutes, then use it.

How do I know when the cake is done?

The center should spring back when gently pressed, and a toothpick should come out with a few moist crumbs, not wet batter. Overbaking is the fastest way to turn “fresh cake” into “why is this dry” cake.

Can I use a different pan?

Yes. A 9x13 inch pan is the easiest. You can also use two 9 inch round pans, just start checking for doneness around 22 to 26 minutes.

My whipped cream went grainy. Can I fix it?

If it is just barely grainy, whisk in 1 to 2 tablespoons cold cream by hand to smooth it out. If it has turned to butter, you went past the point of no return, but you did accidentally make butter, which is kind of a win.

I started making versions of this when I wanted dessert that felt like it belonged on a table with coffee and chatter, not a cake stand and a spotlight. It is the cake I bake when friends are coming over and I want something that looks special without turning my kitchen into a stress factory. The fresh fruit does the heavy lifting, the whipped cream keeps it friendly, and the first bite always tastes like I made a better decision than ordering cookies again.